Finney
Master Chef
from Weber's Recipe of the Week
Marinade
3 tablespoons olive oil
3 tablespoons fresh orange juice
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon Tabasco® Chipotle Sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 chicken thighs (with bone and skin), trimmed of excess fat and skin
Glaze
Finely gated zest from 1 orange
2 tablespoons fresh orange juice
1 tablespoon olive oil
Finely grated zest from 1 lime
1 tablespoon fresh lime juice
1 teaspoon Tabasco Chipotle Sauce
1/4 teaspoon kosher salt
In a small bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
In a small bowl mix the glaze ingredients.
Remove the chicken thighs from the bag and discard the marinade. Grill over Direct Low heat (300° to 350°F) until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning 2 to 3 times and brushing frequently with the glaze. Serve warm.
Makes 4 servings
Marinade
3 tablespoons olive oil
3 tablespoons fresh orange juice
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon Tabasco® Chipotle Sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 chicken thighs (with bone and skin), trimmed of excess fat and skin
Glaze
Finely gated zest from 1 orange
2 tablespoons fresh orange juice
1 tablespoon olive oil
Finely grated zest from 1 lime
1 tablespoon fresh lime juice
1 teaspoon Tabasco Chipotle Sauce
1/4 teaspoon kosher salt
In a small bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
In a small bowl mix the glaze ingredients.
Remove the chicken thighs from the bag and discard the marinade. Grill over Direct Low heat (300° to 350°F) until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning 2 to 3 times and brushing frequently with the glaze. Serve warm.
Makes 4 servings